Year 7 Food Technology

Course and Assessment Overview 2019

Week Content Assessments

Term 1

1

Safety in the kitchen

Introduction to the course and how to safely work in the kitchen.

 
2

Occupational Health and Safety

Research and presentation of the different elements of safety in cooking

Oral presentation on the benefits of a healthy diet (10%)
3

Cooking day

Putting health and safety knowledge into practice

Knowledge tested during practical application (10%)
4

Food and fibre production

Identifying components and production systems including key features of their designs

 
5

Cooking day

Putting food and fibre production knowledge into practice

Knowledge tested during practical application (10%)
6

Nutritional values and physical properties of food

Exploration and research including looking at the food pyramid and other sources.

 
7

Cooking day

Putting nutritional value knowledge into practice

Knowledge tested during practical application (10%)
8

Preparation techniques

Based on different types of food and their properties

 
9

Cooking day

Putting preparation technique knowledge into practice

Knowledge tested during practical application (10%)
10

Test on food and nutrition

Written, in class

 

Term 2

1

Presentation techniques

Exploration and research on different chefs and their practices. Discussion on etiquette and fine dining

 
2

Cooking day

Putting presentation technique knowledge into practice

Knowledge tested during practical application (10%)
3

Allergies and special diets

How to cater for all people. Research in small groups and presentations.

 
4

Creating a menu

In groups, students create a 3 course menu, one of which should reflect the implementation of one special dietary requirement.

Submission of 3 course menu (20%)
5

Cooking day

Based on the creation of the groups menus

Knowledge tested during practical application (10%)
6

Benefits of a healthy diet

The ‘domino effect’ of a healthy or unhealthy diet. How it affects sleep, moods, relationships, academic performance

Oral presentation on the benefits of a healthy diet (10%)
7

Cooking day

Based on benefits of a healthy diet. Creating ‘brain food’.

 
8 Athletics carnival – no classes  
9

Cooking day

Based on benefits of a healthy diet. Creating ‘mood food’.

 
10

Cooking day

Based on benefits of a healthy diet. A ‘tea party’ exploring the several herbal drinks that can aide healthy sleeping patterns, etc.

 

This document is subject to revision.

The Year 7 Syllabus for Food Technologies can be found on the SCSA website.

http://www.scsa.wa.edu.au/